Our company was founded in 2002 by Marco Sambin's passion for the Euganean Hills and the beauty and goodness of its fruits
and from his dedication to work in contact with nature with the aim of producing a wine without compromise:
natural, capable of speaking to the spirit, and seductive on the palate.
The property is located in Valnogaredo in the Euganean Hills Regional Park and covers 4 hectares overlooking a splendid
valley surrounded by greenery and tranquility of vineyards and olive groves. The environment is typically Mediterranean, with cypresses, brooms and almond trees, in the limestone heart of the regional park, where the soils rich in calcium and minerals give the wines complexity, strength, and character.
Our oenologist-agronomist Guido Busatto follows the wine production from the earth to the glass; from the choice of rooted cuttings
to the refinement of our wines, with love and dedication day after day.
Cultivation
The vines of Merlot, Cabernet Sauvignon, Cabernet Franc, and Syrah are trained with spurred cordon and sapling with a density of around 9000 plants / ha. Irrigation is used as a simple aid and each stage of processing is done exclusively with manual contribution: low-impact pruning, green work, planned thinning and harvest
The fertilizations are at homeopathic dosages, with the use of manure.
The defense is of a dynamic biological type: low doses of copper and sulfur and innovative preparations based on vegetable macerates and essential oils, to fortify the natural defenses of plants. Since 2011, the path of biodynamics continues with the sowing of green manures and the distribution of the preparation 500. The purpose of these operations is to favor the rapid rooting of the plants, in order to
favor the "terroir" effect to the maximum.
The yield per plant is naturally low, so much so as to make the thinning operations targeted, only where necessary to ventilate the band of the bunches: each single plant carries on average 4/6 bunches for an average yield of about 500 grams of grapes.
Harvest
The harvest takes place by hand: in a single day the grapes for each vine are harvested and placed in small boxes. Clusters with green berries or defects are discarded of ripening or other nature, the grapes are crushed within 2 hours of collection.
Vinification
Fermentation takes place at a controlled temperature for a variable period depending on the grape variety, with frequent punching down, delestages, and pumping over. The experience gained over the years has allowed us to work in full naturalness even in the cellar with the abundance of selected yeasts, facing the fermentation phase entirely with indigenous yeasts, with the aim of
enhancing the effect terroir and vintage.
Refinement
The refinement of our wines takes place individually in first and second passage French oak barriques, using different grain woods for the different grapes, for a variable period suitable to optimize the expression and quality of the wine.
